olives black ripe
Selected indexed studies
- Packing black ripe olives in acid conditions. (Food Chem, 2021) [PMID:32777575]
- Sensory characterisation of black ripe table olives from Spanish Manzanilla and Hojiblanca cultivars. (Food Res Int, 2019) [PMID:30716899]
- New and Rapid Analytical Method Using HPLC-MS Detection for Acrylamide Determination in Black Ripe Olives. (Foods, 2023) [PMID:37959156]
_Worker-drafted node — pending editorial review._
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- Packing black ripe olives in acid conditions. (2021) pubmed
- Sensory characterisation of black ripe table olives from Spanish Manzanilla and Hojiblanca cultivars. (2019) pubmed
- New and Rapid Analytical Method Using HPLC-MS Detection for Acrylamide Determination in Black Ripe Olives. (2023) pubmed
- Potassium Hydroxide Extraction of Polyphenols from Olive Leaves: Effect on Color and Acrylamide Formation in Black Ripe Olives. (2024) pubmed
- Aroma profile and volatile composition of black ripe olives (Manzanilla and Hojiblanca cultivars). (2020) pubmed
- Panel and Panelist Performance in the Sensory Evaluation of Black Ripe Olives from Spanish Manzanilla and Hojiblanca Cultivars. (2019) pubmed
- Effect of packing conditions on the acrylamide content in black ripe olives. (2026) pubmed
- Advancing NMR-based metabolomics using complete reduction to amplitude frequency table: Cultivar differentiation of black ripe table olives as a case study. (2023) pubmed
- Changes in volatile composition during the processing and storage of black ripe olives. (2019) pubmed
- Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea). (2014) pubmed